Butternut Squash soup is one of my all-time favorites especially this time of year. I love how healthy yet filling this soup is, served with bread its the perfect fall lunch or accompaniment to dinner. I’ve toggled between different recipes and have finally landed on one that I keep coming back to because of its simplicity and adaptability. I like adding a chopped apple to mine to add a little zing but you could easily leave out. The soup would look great with a little apple garnish as well, I wish I had thought of it before I took these photos.
Simple Butternut Squash Soup
- 2 tbs olive oil
- 1 medium onion chopped
- 1 small to medium butternut squash, peeled, seeded and chopped
- 1 apple, peeled, cored and chopped
- 1 tbs fresh sage, chopped
- 1/2 tbs minced fresh rosemary
- 1 tsp grated fresh ginger
- 3-4 cups vegetable or chicken stock
- Salt and pepper to taste
- Heat olive oil over medium heat in a large sauce pan. Add the onion with a pinch of salt and pepper and sauté until soft about 5 minutes. Add Squash and chopped apples cooking until soft about an additional 8 minutes.
- Add the chopped garlic, sage, rosemary and ginger, stir for an additional minute until fragrant avoid burning garlic. Add 3 cups of stock and bring soup to a boil. Reduce heat, cover to a simmer and continue to cook until vegetables are tender, about 20 minutes.
- Let soup cool slightly and using an immersion blender blend until smooth. If soup seems too thick, add an additional cup of stock. Season to taste with salt and pepper, serve with crusty fresh bread.